| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 eggs
- 1 teaspoon minced garlic
- 1/3 cup finely chopped cilantro leaves
- 1/3 cup finely chopped green onions
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 lime, zested and juiced
- 1 anchovy, minced
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced jalapeno
- 1 cup olive oil
- 2 heads romaine, halved
- 1/3 cup grated dry jack cheese, for garnish
- Chickpea Croutons, recipe follows
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/8 teaspoon chipotle powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fine salt, plus sea salt for sprinkling
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon lime juice
Instructions
- Put the eggs, garlic, cilantro, green onions, salt, cumin, lime zest and juice, anchovy, Worcestershire, Dijon, and jalapeno into the carafe of a blender and puree until smooth. With the motor running, slowly drizzle the olive oil into the top of the carafe until the mixture thickens. Refrigerate for at least 1 hour.
- Arrange the romaine on a platter and drizzle the sauce over the top. Garnish with the jack cheese and the croutons.
- Preheat the oven to 425 degrees F.
- Drain, rinse and lightly pat dry the chickpeas. Spread out on a baking sheet and pick over the peas, discarding small or damaged peas. Combine the oil and spices in a small bowl and add to the chickpeas. Toss well until evenly coated. Evenly spread out the chickpeas on the baking sheet and put in the oven. Bake for 10 minutes, then stir and bake for another 10 minutes. Remove the baking sheet from the oven and sprinkle with a pinch of sea salt. Drizzle with the lime juice and set aside to cool and dry. Use as desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 632 |
| Total Fat | 47 g |
| Saturated Fat | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 14 g |
| Sugar | 9 g |
| Protein | 17 g |
| Cholesterol | 60 mg |
| Sodium | 1013 mg |
Reviews
So I adjusted this a tad.
Dressing: A tinsy less jalapeno, a lot more anchovy and garlic, no cumin.
Croutons:
Cooked the chick peas for 10 minutes, then shook the pan and cooked them for 10 more minutes. Like them crunchy, they could have cooked another 5 minutes at 400 degrees.
However, I absolutely LOVED the Chickpea Croutons. What a great way to get the crunch with some protein without a starchy, carb filled crouton. (Wheat is not my friend.) Thanks Guy!
Oh, Jennifer, the eggs are coddled just to thicken them up a bit, for a thicker, creamier dressing. It doesn’t kill the salmonella as the eggs don’t reach a high enough temperature.
I will be making this again, for sure.
Jennifer, Guy coddled the eggs in hot water. I can’t remember why he said to do it, but the real reason is to kill any salmonella in the egg, since you are using it raw.
I accidentally put the lime juice on BEFORE roasting the chickpeas, so the spices didn’t stick so good…but they were still yummy. Watch them toward the end of the baking time, as some of mine started to burn.
Also, I saw Guy do something special with the eggs on TV, but there’s no mention of it in the recipe. I *think* he put the eggs in a bowl of warm water, but I missed part of the show so am not 100% sure. Just FYI.